Country CousinIssue Date: August 5, 2021Shirley Prudhomme Don't blink!
Seems impossible! August is here, and Summer is starting to sing its swan song. Weather in recent days has been pretty much the best Wisconsin - or anywhere else - could offer, but already the fields and forests aren't quite as green as they were, and there are other visible signs that summer, wonderful summer, is coming to a close. It's almost possible to hear those school bells ringing!
See how time flies when you're having fun?
We'd best be enjoying the old swimming hole, the evening bonfires, corn roasts, fresh garden goodies and afternoon cookouts while we can, because if we blink, snow will be falling.
That said, we still have four weeks before Labor Day, and tons of fun events to fill them with. The Twin Bridge and Lake Noquebay water ski teams are still performing, Little League and other ball teams are playing their games, flea markets are still held every Thursday in Crivitz, music in the park events are being held at lots of spots in TIMESLand, and the Town of Pembine is hosting its big annual picnic on Saturday, Aug. 7 at Legion Park, with bands playing from 11 a.m. to 5 p.m., lots of food, drink, a pie sale, craft stands and fun activities. Nada Surface, one of the organizers of the event, says more than 15 crafters are registered, and they will have stands at the park and in downtown Pembine. Proceeds from the craft stand fees will go to pay for scholarships, Surface said.
Next week, the Town of Silver Cliff is celebrating its Centennial with a whole long weekend of fun events at the community park and the town hall, starting on Thursday, Aug. 12 and continuing with fireworks Friday night and ending with the big annual parade and day-long picnic on Saturday, Aug. 14. There will be history displays at the Town Hall and historic tour bus rides starting on Thursday.
The Marinette County Fair starts on Thursday, Aug. 26 and runs through Sunday, Aug. 29 in Wausaukee.
And the fun doesn't end with Labor Day. We should all look forward to the big Peshtigo Historical Day commemoration of the 150th anniversary of the Peshtigo Fire that took so many lives and destroyed so much property for miles around on Oct. 8, 1871. The miracle is that while the city and the countryside for miles around were burned to the ground and a tragic number of lives were lost, Peshtigo survived as a community, rebuilt on the ashes, and became the thriving city that it is today. The big day is Saturday, Sept. 25, but events start on Friday evening and continue into Sunday, Sept. 26. Mark your calendar, lest you forget.
SAVE THE BUTTERFLIES
The growing season is coming to an end, but there are still things we can do to help butterflies and other friendly insects survive the coming winter and reproduce next spring.
Two things we can do are to put off some of the late summer and fall cleanup chores until spring, and create mulch piles of leaves, grass clippings, etc. in which the pollinators can spend the winter. Allow stems to stand until spring where possible, and leave some wild areas untidy to provide shelter for the winter.
However, to prevent fire hazards, do not allow dead grass and other dried-up plants to remain standing near structures.
PEROXIDE IS HANDY
Our family dentist used to advise peroxide mouth rinses to cure canker sores and prevent gum disease, but there are lots of additional uses for this wonderful non-poisonous antiseptic.
For one thing, you can soften and beautify your summer feet soft by soaking them in warm water mixed with peroxide to soften hard and scaly calluses and even make corns less painful.
For another, use peroxide to whiten fingernails, which often suffer from garden chores. One method is to make a simple paste of hydrogen peroxide and baking soda, brush it onto your nails to soak for about 5 minutes, and then wash off.Â
The other method is to simply soak a cotton ball with hydrogen peroxide and dab your nails. Then wash your hands before going on with tasks that will probably get them dirty again.
Peroxide can also be used in a wash to remove dirt, contaminants, and germs that fresh fruits and vegetables collect. Add 1/4 cup of peroxide to a sink of cold water, then wash your produce in it. After washing, be sure to rinse thoroughly with cool, clean water and they're good to go. This is particularly good for things like fresh fruit, celery, radishes, etc. which are not peeled before they are added to cold salads that may sit in the fridge for a while.
ON THE SOAPBOX
Since the dawn of time, we humans have banded together and formed governments to better protect our lives and our properties.
It's beyond sad that during the vicious riots of last year, governments in many cities and states abdicated that primary responsibility and let the mobs topple statues and basically loot, burn and destroy - public and private - wherever they chose.
Then, to add insult to injury, instead of arresting the looters and destroyers, in some places, authorities arrested peaceful folks for trying to protect themselves and their properties, and brought charges against police officers who tried to do their jobs.
In St. Louis, Mo. last summer Mark and Patricia McCloskey stood outside their home in a gated community and allegedly waved weapons at demonstrators who were marching to Mayor Lyda Krewson's nearby house to protest against racism. National news TV cameras showed the couple standing by their own gate. He was holding an AR-15 rifle and his wife displayed a semi-automatic handgun.
In general, Democrats villainized the McCloskeys for protecting themselves and their property by their display of weapons, while Republicans defended their right to do just that.
The McCloskeys, who are both lawyers, said at the time that they felt threatened by the protesters. They said the protesters were trespassing on a private street and had broken down a gate to get there. Prosecutors argued that the gates were already open, the protesters were peaceful and did not realize they were on a private street. The couple - and not the protesters - was later arrested. They first were charged with felonies, but later the felony charges for â€threatening†the demonstrators were dropped.
In June, Mark McCloskey pleaded guilty to misdemeanor fourth-degree assault and was fined $750, and Patricia McCloskey pleaded guilty to misdemeanor harassment and was fined $2,000.
On Friday, July 30 they were pardoned by Missouri Gov. Mike Parson, a Republican, and the news was officially announced on Tuesday, Aug. 3. Parson had previously said he would most likely pardon the couple if they were convicted.
Former President Donald Trump had expressed his support for the McCloskeys at the time of their arrest, and they were featured speakers at the 2020 Republican National Convention. Want to say thanks to Gov. Parson for standing up to the right of American citizens to protect ourselves and our properties. If we don't have that right, we truly have nothing no matter how rich we are!
STILL ON THE SOAPBOX
OLYMPIC MEDALS
Our Olympic team seems to be doing pretty well in Japan this year, but really can't make my self care. Was totally turned off after the seeing and hearing the anti-American sentiments expressed by some of the athletes on our â€team.†You can't be a real team player if you hate the team, and you shouldn't be representing America if you hate America.
Most members of the American team are there because America is still the land of opportunity. While they are perfectly free to express whatever opinions they choose on their own time, they have no right to use their position as a team member to express their own private individual dissatisfactions or political opinions, whatever they may be.
Agree totally with Clarence Potter, who said, â€I'm not a smart man, but I would rather see our Olympic team lose every event than to send athletes that are ashamed to represent the country that gave them that opportunity.â€
COOKIN' TIME
Am blessed with some wonderful grandchildren, and in the last couple of years two of them have added mushroom foraging to their list of outdoor skills. Thanks to them I recently have been treated to foods common folks usually only hear about - fresh chanterelle mushrooms, lobster mushrooms, chicken of the woods mushrooms, and wild leeks. What bounty!
CHICKEN OF THE WOODS STROGANOFF
If you aren't lucky enough to have chicken of the woods, use portabellas or another commercial mushroom instead - at least a pound
4 medium/large pieces chicken of the woods mushrooms (about a pound)
3 tablespoons cooking oil (or better still, clarified butter)
1 large onion, sliced
2 cloves garlic, minced or crushed
1/2 teaspoon smoked paprika
1/4 tsp cayenne pepper
1/4 teaspoon white pepper
1 good glug white wine
2 heaped teaspoons Dijon mustard
2 tablespoons minced fresh parsley
1 chicken bouillon cube, dissolved in a cup and a half of
water
2 tablespoons fresh lemon juice
1/2 cup sour cream
Cooked white or brown rice for serving
Prepare the mushrooms by brushing off any exterior dirt/grit first with a dry brush than by slightly wetting it under a tap. Don't run the mushrooms directly beneath the water. Then trim off the woody edges that were touching the tree as they are a bit too tough to eat. Cut the mushrooms into nice bite-size pieces. Put one tablespoon of the butter or oil in a skillet over low heat. Add the prepared mushrooms and garlic and cook, stirring often, until the mushrooms have first released any liquid and then reabsorbed it, about 10 minutes. Add the wine and cook for another 5 to 10 minutes. Season them with the cayenne and white peppers, then transfer them to a bowl and set them aside until later. Add a little more oil or butter, and then add the sliced onions and fry gently until they are translucent and soft. Stir the smoked paprika through the onions to coat. Add the mustard, a squeeze of lemon juice, and the wine and stir again. Cook the alcohol in the wine off for a couple of minutes then pour in the chicken bouillon stock and put the mushrooms back in the pan and stir again. Bring to a gentle simmer, then simmer gently with a lid on until the liquid reduces by around half. Remove from the heat. Add most of the minced parsley, reserving a few pieces for garnish, and then add the sour cream. Stir through until the sauce becomes creamy. Season with more salt and pepper to taste then serve over the rice and garnish with a few parsley sprigs.
CREAMY ZUCCHINI CASSEROLE
Makes about six servings.
4 medium tomatoes, cored
salt, to taste, plus 1/4 teaspoon
3 medium zucchini
1/3 cup heavy cream (optional)
1 large slice dense white or whole wheat bread,
cut into cubes
1/2 cup finely grated Parmesan cheese
small handful of fresh Italian parsley
2 teaspoons dried basil or 6 to 7 leaves fresh basil,
finely chopped
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
Cut tomatoes into 1âŘ-inch-thick slices. Place slices in a colander over a bowl. Salt, to taste, and toss to coat. Set aside to drain for 30 minutes.
Rinse and dry zucchini. Slice each one into 1âŘ-inch-thick slices, cutting slightly on the diagonal. Put slices into a bowl, salt, to taste, and toss lightly. Set aside for 15 to 20 minutes.
Preheat oven to 400ÂF. Butter a shallow, 13x9-inch baking dish or large gratin dish. (For a slightly richer version, if using the heavy cream, pour it into the dish and tilt to coat.)
Combine bread, Parmesan, and parsley in a food processor. Pulse to reduce bread to fine crumbs. Transfer to a bowl and add basil,  teaspoon salt, and pepper. Mix to blend.
Lay zucchini slices on paper towels and pat dry. Lay tomato slices in the bottom of the prepared baking dish. Place zucchini slices on top. Spread bread crumbs over zucchini and evenly drizzle oil on top. Bake for about 30 minutes, or until bubbly. Makes 6 servings.
ZUCCHINI PANCAKES
Zucchini Pancakes are a great way to serve summer's most abundant vegetable, and a great way to trick the kids into eating a vegetable. They go well with most meats and can even be served as a main course. For added color, replace  cup of the zucchini with grated carrot. Serve pancakes plain, buttered, with applesauce, like potato pancakes. The web page recipe says they can be topped with Greek yogurt or sour cream, plus smoked salmon or prosciutto, but that wouldn't go over well in our household.
2 cups grated unpeeled zucchini
1 teaspoon kosher or sea salt
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 cup grated cheddar or Colby cheese
1 tablespoon thinly sliced scallions (green onions)
or 2 tablespoons chopped fresh chives
2 large eggs, lightly beaten
2 tablespoons salted butter, melted
1 tablespoon cold salted butter
Toss zucchini with the salt in a colander and let stand for 10 minutes. Squeeze out any remaining liquid.
In a medium mixing bowl, whisk together the flour and baking powder. Stir in the cheese and scallions, then add eggs, melted butter, and zucchini and mix until well combined.
Melt 1 teaspoon of the cold butter in a large skillet over medium heat. Spoon 2 tablespoons of batter into the pan for each cake, being careful not to overcrowd. Press down lightly with a spatula to flatten. Brown pancakes lightly on each side, about 4 minutes per side, then transfer to a baking sheet and keep warm in a 200 oven until serving. Repeat with the remaining batter. Makes 12 pancakes or about 4 servings.
LEMONY ZUCCHINI MUFFINS
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons freshly grated lemon zest
1/2 teaspoon table salt
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup raisins
2 eggs
1/2 cup milk
1/3 cup vegetable oil
1 cup packed shredded zucchini
Preheat oven to 400ÂF. Line cups of a standard muffin tin with paper liners, or mist with nonstick cooking spray.
In a bowl, whisk together flour, sugar, baking powder, lemon zest, salt, and nutmeg. Stir in nuts and raisins.
In a separate bowl, beat eggs; then beat in milk and oil. Add to flour mixture, then add zucchini and stir until just blended. Fill muffin cups. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Makes 12 muffins.
Country Cousin
Thought for the week: With social media censorship by big business moguls becoming more and more insidious and determined, we here in America are letting our right to freedom of speech pass into history with barely a whimper. Consider what Winston Churchill once said: â€Everyone is in favor of free speech. Hardly a day passes without its being extolled, but some people's idea of it is that they are free to say what they like, but if anyone else says anything back, that is an outrage.†In today's world, especially the on-line world, if the facts as we see them do not coincide with the political view of site owners or managers, they simply block any mention of it. Masks are another restriction on the right to freely exchange ideas and ideals, since human beings do not communicate nearly as well without the ability to exchange and interpret facial expressions. We need to vigorously protect our freedom of speech or in a very short time we will have no freedoms at all.
Shut down the â€fact checkersâ€! Let the conversations go on, let the arguments be presented. Give us the freedom as individuals to decide what to believe, and what not to believe. Let the thoughts fly. As Jules Verne once said, â€If there were no thunder, men would have little fear of lightning.â€
(This column is written by Shirley Prudhomme of Crivitz. Views expressed are her own and are in no way intended to be an official statement of the opinions of Peshtigo Times editors and publishers. She may be contacted by phone at 715-291-9002 or by e-mail to shirleyprudhommechickadee@yahoo.com.)
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